Chicken Empanadas Recipe
If you’re searching for a savory treat that combines comfort and excitement in every bite, Chicken Empanadas are the recipe you need to try! Tender, flavorful chicken wrapped in buttery pastry delivers both crunch and juicy filling, perfect for family gatherings or a cozy appetizer night. Whether you’re a longtime empanada lover or new to this delicious Latin-inspired dish, you’ll find this recipe approachable and the results utterly satisfying. The mix of spices, vegetables, and homemade dough makes Chicken Empanadas a crave-worthy star for any occasion.
Ingredients You’ll Need
The magic of Chicken Empanadas is in how simple, everyday ingredients combine to create something unforgettable. Each component has a role, from building bold flavors to ensuring flaky perfection in every bite.
- Cooked shredded chicken: The heart of the filling; choose roasted or poached for extra juicy results.
- Olive oil: Adds depth and helps sauté the veggies for a richer flavor foundation.
- Finely chopped onion: Brings a sweet-savory punch, essential for a classic empanada aroma.
- Garlic, minced: Lends robust warmth to the filling.
- Chopped red bell pepper: Adds beautiful color and a touch of subtle sweetness.
- Tomato sauce: Binds the filling with a tangy, savory base.
- Ground cumin: Earthy and aromatic, cumin infuses traditional Latin flair.
- Smoked paprika: For a gentle smokiness that enhances the chicken perfectly.
- Chili powder (optional): Gives a mild kick—add more if you like heat, or skip for a milder option.
- Salt and pepper to taste: Crucial for balancing and brightening all the flavors.
- Fresh cilantro or parsley: Sprinkled in at the end for a pop of green and freshness.
- All-purpose flour: The base for your empanada dough, yielding a tender, flaky crust.
- Salt (for dough): Enhances the buttery flavor and gives structure to the dough.
- Cold unsalted butter, cubed: Key to creating flaky pastry; keep it chilled for best results.
- Egg: Acts as a binder in the dough and provides shine as an egg wash.
- Ice water: Keeps the dough cold, which is essential for flakiness.
- White vinegar: Makes the dough extra tender and easy to work with.
- Egg (beaten, for wash): Brushed over the tops to bake up golden and glossy.
How to Make Chicken Empanadas
Step 1: Make the Dough
The secret to memorable Chicken Empanadas is a flaky, tender pastry—and luckily, it’s simple to achieve. Start by mixing the flour and salt in a big bowl, then cut in the cold butter until the mixture looks like pea-sized crumbs. Whisk together the egg, ice water, and vinegar, pour it in, and mix just until a shaggy dough forms. Don’t overwork it! Shape it into a disc, wrap tightly, and let it chill in the fridge for at least 30 minutes.
Step 2: Cook the Filling
While your dough chills, heat olive oil in a skillet over medium. Sauté the onion, garlic, and bell pepper until soft and fragrant—this should take about 3–4 minutes. Pour in the tomato sauce, stir through the cumin, smoked paprika, chili powder, salt, and pepper. Add your shredded chicken and let everything mingle over the heat for a few minutes. Finish with fresh herbs, then remove from heat and let the mixture cool; this keeps the dough easy to fill without melting.
Step 3: Shape the Empanadas
On a lightly floured surface, roll the chilled dough out into a sheet about 1/8-inch thick. Cut circles using a 4 to 6-inch round cutter or even a mug. Place a spoonful of that mouthwatering chicken mixture in the middle of each round. Fold the dough over into a half-moon and press the edges with a fork to seal tightly—this is where the magic really happens!
Step 4: Add the Finishing Touches
Set the assembled Chicken Empanadas on a parchment-lined baking sheet. Brush each with beaten egg for a stunning golden finish—don’t skip this step if you love that glossy, bakery-style look.
Step 5: Bake to Perfection
Slide your tray into a preheated 375°F oven and bake for 20–25 minutes. They’re ready when the crust is puffed and gloriously golden. Serve them warm, and take in the beautiful aroma that fills your kitchen!
How to Serve Chicken Empanadas
Garnishes
Give your Chicken Empanadas a bit of flair with fresh cilantro or parsley sprinkled just before serving. For a blast of flavor and color, a dollop of chimichurri or your favorite creamy dipping sauce won’t disappoint.
Side Dishes
Balance the savory richness by pairing your empanadas with crisp salads, tangy slaw, or simple pickled vegetables. And if you’re serving a crowd, a side of black beans and rice is spot-on for a Latin-inspired feast.
Creative Ways to Present
Stack them on a rustic wooden board for sharing, or serve mini Chicken Empanadas at your next party with individual dipping cups. For a fun twist, arrange them in a circle and turn them into a “flower,” letting everyone pull off their own petal!
Make Ahead and Storage
Storing Leftovers
Chicken Empanadas keep well for a few days. Let any leftovers cool completely, then store in an airtight container in the refrigerator for up to three days. They’ll stay flaky and flavorful if you reheat properly.
Freezing
Want to plan ahead? Shape and fill the empanadas, then freeze them unbaked on a tray. Once solid, pop them into a freezer bag. You can bake them straight from the freezer—just add a few extra minutes to the baking time. This makes future snack cravings super easy to satisfy!
Reheating
For crisp results, reheat your Chicken Empanadas in a 350°F oven for 10–12 minutes. Microwaving works if you’re short on time, but the pastry stays crisper with oven reheating.
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a flavorful, timesaving option and works beautifully in Chicken Empanadas. Just be sure to shred it well and remove any skin or bones before mixing with the other filling ingredients.
Is it possible to make the dough ahead of time?
Yes—you can prep the dough a day in advance and keep it wrapped tightly in the fridge. Let it sit out for a few minutes to soften slightly before rolling, and your Chicken Empanadas will be as fresh as ever!
Can these be pan-fried instead of baked?
While this recipe is optimized for baking, you can pan-fry Chicken Empanadas in a shallow layer of oil for a crispier crust. Just watch the temperature to avoid burning the pastry before the filling is hot.
Are Chicken Empanadas freezer-friendly after baking?
Yes—they can be frozen once baked. Cool them completely, wrap tightly, and freeze for up to two months. Reheat from frozen in the oven; they’ll come out almost as good as fresh!
What dips go best with Chicken Empanadas?
Chimichurri is the classic choice, but aioli, creamy avocado dip, or even a bright tomato salsa pair perfectly. Don’t be afraid to experiment with your favorite sauces!
Final Thoughts
Chicken Empanadas are one of those recipes that brings a little excitement (and a lot of flavor) to your kitchen—with every golden, flaky bite, you’ll wonder why you didn’t try making them sooner. Give this recipe a go and share it with friends or family—it’s sure to become a favorite around your table too!
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Chicken Empanadas Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 empanadas 1x
- Diet: Non-Vegetarian
Description
These flavorful Chicken Empanadas are a delicious Latin American snack filled with a seasoned chicken mixture and encased in a buttery, flaky crust. Perfect for parties or as a tasty appetizer!
Ingredients
For the filling:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped red bell pepper
- 1/4 cup tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley
For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg
- 1/3 cup ice water
- 1 tablespoon white vinegar
- 1 egg (beaten, for egg wash)
Instructions
- Make the dough: Combine flour and salt, cut in butter, add egg, ice water, and vinegar. Form a dough, chill.
- Prepare the filling: Sauté onion, garlic, bell pepper, add tomato sauce, seasonings, chicken, and herbs. Cool.
- Assemble: Roll out dough, cut circles, fill, fold, seal, brush with egg wash.
- Bake: Place on baking sheet, bake until golden brown.
- Serve warm.
Notes
- You can freeze unbaked empanadas for later—add a few extra minutes to baking time. Great with chimichurri or a creamy dipping sauce.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 240
- Sugar: 2g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg
